Fried potatoes are a classic comfort food that can be served for breakfast, lunch, or dinner. Whether you call them home fries, hash browns, or potato pancakes, the quality of the fried potatoes depends heavily on how you cut and prepare the raw potatoes.
The main considerations when deciding how to cut potatoes for frying are the texture and shape you want to achieve. Potatoes can be cut into cubes, wedges, slices, shreds, or grated to produce different textures and shapes when fried. Other important factors are maximizing surface area for getting crispy edges and choosing a size that will cook through without burning.
Should you peel potatoes before frying?
Peeling is optional. The skin can be left on for extra texture and nutrition. However, peeled potatoes will absorb less oil when fried. For very crispy, crunchy fries, peeling is recommended. If leaving the skin on, clean the potatoes well and remove any eyes or blemishes.
What are some common ways to cut potatoes for frying?
Here are some of the most common options for cutting fried potatoes:
- Cubes – Cut into 1/2 to 1 inch cubes. Crisp on the outside while staying fluffy inside.
- Wedges – Cut potatoes into wedges or thick steak fries.
- Slices – Thinly slice potatoes about 1/8 to 1/4 inch thick.
- Shreds – Use a grater or food processor to shred potatoes into short, thin pieces.
- Grate – Grate potatoes on the small holes of a box grater.
Cubed Potatoes
Cubing potatoes into even 1/2 to 1 inch squares is a versatile way to fry them. The cubes develop crispy edges with a tender, fluffy interior. Cubes are great for home fries or to use in dishes like skillet potatoes.
To cube potatoes:
- Peel and clean potatoes if desired. Cut out any imperfections or green spots.
- Cut potatoes into uniform 1/2 or 1 inch cubes. Keeping them the same size will help them cook evenly.
- Soak in cold water for at least 30 minutes to remove excess starch.
- Drain, pat dry, and fry according to your recipe.
Tips for cubed fried potatoes
- Larger cubes will have a creamier inside compared to smaller cubes.
- Cut to 1 inch cubes if you want very soft centers or 1/2 inch for firmer potato texture.
- For crispiest edges, fry cubes in batches without overcrowding the pan.
Potato Wedges
Wedges make fried potatoes with crispy outsides and fluffy insides like fries, but with a unique shape and hearty texture. They can be cut to any size that fits your needs.
To make potato wedges:
- Peel potatoes if desired.
- Cut potatoes lengthwise into long wedges about 1 inch wide and 2-3 inches long.
- Soak in cold water for at least 30 minutes to remove excess starch.
- Pat dry, season, and fry according to your recipe.
Tips for potato wedges
- Leave the skin on for extra texture and nutrition.
- Cut larger wedges for soft insides or smaller for crunchier centers.
- Double fry for extra crispy wedges.
Sliced Potatoes
Slicing potatoes very thinly, about 1/8 to 1/4 inch, gives you thin, delicate slices that get very crisp and golden brown when fried. They make great potato pancakes or accompaniments.
To slice potatoes:
- Peel potatoes if desired.
- Slice potatoes about 1/8 to 1/4 inch thick using a sharp knife or mandoline.
- Soak slices in ice cold water for at least 30 minutes to get rid of excess starch.
- Pat very dry before frying, they should be as dry as possible.
Tips for sliced fried potatoes
- Rinse the slices well to prevent them from sticking together when frying.
- Fry in small batches so the pan isn’t crowded for even cooking.
- Flip frequently for evenly golden potatoes.
Shredded Potatoes
Shredding potatoes into short, thin shreds gives fried potatoes great surface area for getting super crispy and browned. They work well hashed or in pancakes.
To shred potatoes:
- Peel potatoes first if desired.
- Shred using a grater or food processor into short shreds, not long spirals.
- Rinse the shreds well in cold water then drain and pat very dry.
- Remove excess moisture before frying for crispiest results.
Tips for shredding potatoes
- Use the smaller shredding side of a box grater or small holes of a food processor.
- Rinse well to prevent sticking together in the pan.
- Squeeze out moisture well in a clean towel before frying.
Grated Potatoes
Grating potatoes on the small holes of a box grater gives you tiny grated bits, almost like coarse sand. These fry up into delicious, crispy grated potato pancakes with great texture.
To grate potatoes:
- Wash and peel potatoes first if desired.
- Grate on the small side of a box grater into a bowl.
- Rinse grated potatoes and then squeeze out all excess moisture.
- Drain and pat very dry before frying.
Tips for grated potatoes
- Use waxy potatoes like Yukon gold. Starchy potatoes will turn gummy when grated.
- Remove as much moisture as possible for crispiest texture.
- Fry in thin batches to prevent clumping.
Choosing the Right Potato Type
The variety of potato makes a difference in the texture of the final fried potatoes. Waxy potatoes hold their shape better when cut while starchy potatoes can get mushy.
In general, these potato types work best:
- Waxy potatoes like red potatoes or Yukon gold for cubed, sliced, or shredded potatoes.
- Russet or other starchy potatoes for mashed or grated potatoes.
- Avoid baking potatoes like russets for slices or wedges as they tend to fall apart.
Comparing different potato types for frying
| Potato | Best Uses | Texture |
|---|---|---|
| Russet | Mashed, grated | Fluffy, starchy |
| Yukon Gold | Cubes, slices, shreds | Waxy, holds shape |
| Red | Wedges, slices, cubes | Waxy, firm |
Choosing an Oil for Frying
The oil used for frying also impacts the taste and texture of the potatoes. Choose an oil with a high smoke point that won’t burn or impart off flavors. Refined oils work best for deep frying.
Recommended oils:
- Vegetable or canola oil
- Peanut oil
- Sunflower oil
- Safflower oil
Avoid these oils with low smoke points:
- Olive oil
- Butter
- Coconut oil
Frying tips
- Heat oil to 350-375°F for crispiest results.
- Fry potatoes in small batches to prevent lowering the oil temperature.
- Let oil return to temperature between batches.
- Discard oil once it becomes dark or develops an off odor.
Seasoning Fried Potatoes
Fried potatoes can be seasoned before, during, or after frying depending on your preference.
Seasoning options:
- Salt, pepper, garlic powder, onion powder, paprika
- Chili powder, cumin, curry powder
- Parsley, chives
- Grated cheese, hot sauce
When to season:
- Before – Rub raw potato chunks with oil and spices/herbs. Good flavor infusion.
- During – Add fresh herbs and seasoning to the potatoes as they fry.
- After – Sprinkle with salt, pepper, cheese, parsley after frying. Keeps crispy texture.
Tips for seasoning
- For smashed or cubed potatoes, seasoning before adds lots of flavor.
- Wait to add shredded cheese until just before serving to keep it from clumping.
- Add fresh parsley or chives after frying so they stay bright green.
Baking vs. Frying Potatoes
Baking and frying are both great cooking methods for potatoes. They produce different textures and flavors.
Baked potatoes have a light, fluffy interior with a crispy skin. Frying coats the exterior with oil for richer flavor and crisper crust while keeping a soft inside.
Comparing baking vs. frying for potatoes
| Baking | Frying | |
|---|---|---|
| Texture | Fluffy, soft inside Crispy skin |
Crispy outer crust Soft, tender inside |
| Flavor | Starchy, potato flavor | Crispy, golden flavor Can absorb oil flavor |
| Best for | Whole baked potatoes Roasted cubed potatoes |
Home fries, hash browns Potato pancakes, wedges |
Other Tips for Crispy Fried Potatoes
Here are some additional pointers for getting the crispiest, crunchiest fried potatoes:
- Soak raw potatoes in cold water for at least 30 minutes to draw out starch.
- Dry potatoes very thoroughly after rinsing to remove excess moisture.
- Fry in small batches at 350-375°F oil temperature.
- Stir potatoes occasionally for even browning.
- Drain fried potatoes on a paper towel lined plate.
- Allow potatoes to rest for a few minutes after frying to crispen up.
- Re-fry potatoes in hot oil to re-crisp them if needed.
Conclusion
With so many ways to cut and fry potatoes, you can enjoy different textures ranging from crispy shreds to soft, fluffy cubes. Waxy potato varieties like red or Yukon gold work best to maintain their shape. Russets and other starchy potatoes are ideal for mashed or grated hash. Cut to your desired shape and size, soak to remove starch, dry thoroughly, and fry at a high temperature in small batches for crispiest results.